Home-styleEasy 30 min serves 2 Vegetarian-ok

Eggplant and Tofu Claypot (茄子豆腐煲)

Name: Eggplant and Tofu Claypot (茄子豆腐煲)
Total time: 30 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: Chinese eggplant; firm tofu; garlic, sliced; light soy sauce; dark soy sauce; sesame oil; vegetable broth or water; sugar; scallions, cut 2-inch pieces; vegetable oil

茄子豆腐煲 · qié zi dòu fu bāo

家庭快手版 · Home version: Family version uses firm tofu and a simple savory-broth braise. Restaurant versions sometimes add shrimp paste for extra umami.

A one-pot comfort classic: eggplant and firm tofu braise together in a savory broth, the tofu acting like a flavor sponge that absorbs everything. The claypot keeps it bubbling at the table — a dish that gets better the longer you sit with it.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More egg recipes →Quick & Easy Vegetarian Comfort Food

Ingredients

Chinese eggplant长条茄子🛒 local350 g
firm tofu老豆腐🛒 local300 g
garlic, sliced蒜片🛒 local4 cloves
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian½ tsp
sesame oil香油🏮 asian1 tsp
vegetable broth or water素高汤或水🛒 local1 cup
sugar白糖🛒 local½ tsp
scallions, cut 2-inch pieces小葱段🛒 local3 stalks
vegetable oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Cut eggplant into 3 cm chunks. Cut tofu into 3 cm cubes. Pat tofu dry with paper towel — this helps it brown.
🔍 Look for
Visual: 豆腐表面干燥哑光tofu surface is dry and matte
You know it's right when: 豆腐湿润会蒸不会煎——继续吸干if tofu is wet, it will steam instead of sear — pat longer
2Heat 1 tbsp oil in a claypot or heavy pan over medium-high. Add tofu in a single layer and fry until golden on all sides — about 4 min total.
🔍 Look for
Visual: 豆腐表皮金黄tofu crust turns golden brown
You know it's right when: 豆腐自然脱离锅底——粘说明还差1分钟tofu releases from the pot easily — if sticking, it needs another minute
3Push tofu to the side. Add remaining oil and eggplant. Sear 2 min, then add garlic.
4Add soy sauces, sugar, and broth. Bring to a boil, then reduce to a simmer. Cover and cook 10 min.
🔍 Look for
Visual: 茄子塌软半透明；豆腐吸饱卤汁eggplant is collapsed and translucent; tofu has absorbed the braising liquid
You know it's right when: 茄子轻压即塌；豆腐弹性不硬——完成eggplant yields to gentle pressure; tofu feels springy not firm
5Add scallion pieces. Drizzle sesame oil. Simmer 1 min uncovered. Serve the claypot directly at the table.

Tips

· Pat tofu dry before frying — moisture is the enemy of browning.
· Use firm tofu (老豆腐), not silken. Silken will disintegrate during braising.
· The claypot is both cooking vessel and serving dish — it keeps the dish hot for a long time.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine